鴻喜菇燒茭白筍
描述
一個人吃~也可以很美味
簡單的調味，清爽的口感，健康的蔬食。
份量
食材
步驟
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2隻(100g)茭白筍滾刀切塊 2 (100g) water bamboo shoots, cut into pieces
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胡蘿蔔30g切塊 30g carrots diced
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嫩薑3g切絲 3g young ginger, shredded
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鴻喜菇40g洗淨，剝成小朵 40g Hongxi mushrooms, washed and peeled into small florets
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鍋熱放入少許油，放入嫩薑絲炒出香味 Heat a pan, add a little oil, add shredded ginger and fry until fragrant
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放入茭白筍及胡蘿蔔拌炒 Add water bamboo shoots and carrots and stir fry
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加入15cc鰹魚醬油露(淡醬油) Add 15cc bonito soy sauce (light soy sauce)
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加入少許白胡椒粉 add a pinch of white pepper
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加入2.5g糖 Add 2.5g sugar
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加入0.5g柴魚粉(或香菇粉) Add 0.5g bonito powder (or mushroom powder)
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加入100cc水 Add 100cc of water
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拌炒一下 stir fry
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蓋上鍋蓋分煮5分鐘 Cover and cook for 5 minutes
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加入40g鴻喜菇 Add 40g Hongxi mushroom
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拌炒均勻 Stir fry evenly
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蓋上鍋蓋，再悶煮5分鐘至鴻喜菇入味 Cover the pot and simmer for 5 minutes until the Hongxi mushrooms are tasty
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5分鐘後，掀開鍋蓋，拌炒略為收汁 After 5 minutes, open the lid and stir-fry until the juice is reduced
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加入1g太白粉及15cc水調和的粉漿水，勾薄芡 Add 1g of Taibai powder and 15cc of water to mix with water, thicken and thicken
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裝入盤中~完成 Load into tray ~ done
小撇步
詳細烹飪影片：https://youtu.be/XYSHUeuew2g
